Thai Prawn and Mango Salad

  • Servings : 4
  • Prep Time : 35m
  • Cook Time : 10m
  • Ready In : 1:10 h


  •  10-12 prawns, peeled and deveined
  • ½ mango, finely chopped
  • 10 cherry tomatoes, halved
  • 3 red chilies, finely chopped
  • ½ red onion, sliced thinly
  • 1 stalk spring onion, finely chopped
  • Half a bunch of mint leaves, roughly torn
  • Half a bunch of coriander leaves, roughly torn
  • Half a bunch of basil leaves, roughly torn
  • 1 small cucumber, sliced thinly
  • 1 small radish, trimmed and finely sliced
  • 1 tbsp sesame seeds
  • Olive oil
  • Pinch of salt and pepper to taste
  • Dressing:
  • 2 tbsp. fish sauce
  • 2 tbsp. sesame oil
  • 1 tbsp ginger, peeled and finely chopped
  • 1 clove of garlic, finely chopped
  • 2 tbsp. of lime juice
  • ½ tbsp. brown sugar
  • Pinch of pepper


Step 1

Add the basil, coriander, and mint in a large bowl. Then, add the onion, tomatoes, chilies, spring onion, cucumber, radish, and mango to the bowls.

Step 2

Meanwhile, season the prawns with salt and pepper. Then, in a skillet, cook the prawns for 2 minutes on both sides, or just until they turn pink. Once cooked, set aside.

Step 3

For the dressing, use a mortar and pestle to crush the garlic and ginger until you have a paste. Add the fish sauce, sesame oil, lime juice, brown sugar, and pepper. Mix these ingredients, and taste. Add more fish sauce or sugar if needed

Step 4

Pour ¾ of the dressing over the salad, and toss. Then, place the prawns on top of the salad, and pour the remaining dressing on the prawns. Garnish with sesame seeds and some spring onion. Enjoy!

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